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Fig, Feta and Walnut Salad

August 20, 2006

2 cups ripe figs, each quartered

1 cup coarsely chopped bok choy leaves

3 1/2 ounces toasted walnuts

1/2 cup sliced scallions

6 ounces feta cheese

Dressing:

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

1 tablespoon ginger juice (squeezed from freshly grated ginger root)

1 tablespoon date syrup or honey

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Salt and pepper to taste

1 tablespoon anisette, Pernod, pastis, or arak liqueur (optional)

Combine figs, bok choy, scallions and feta cheese together in bowl or on platter.

Whisk dressing ingredients in small bowl and pour over salad. Toss gently. Garnish with walnuts and serve.

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